I started doing them like that after seeing a video of that method for quail a couple year ago. It takes a slight bit of patience not to rip them at the beginning but it is the only way I do them now. That video showed great detail.

most of yall are too lazy, but picked whitewings have a nice layer of fat under the skin that makes a wonderful stew...plus the hearts and gizzards add some nice giblets to the gravy...take about 3-4min per bird to prepare them this way...we pick teal, too...little harder than picking a dove, but so good in the pot...yeah, I know... "we're bacon wrapping and grilling them"but there are many other ways to enjoy them